Learn how to make this delicious Raspberry Pistachio Charlotte.
In stand mixer, whisk egg yolks and sugar until the yolks are light and fluffy. Set aside.
Whisk together egg whites and sugar in a clean, dry stand mixer bowl. Place over double boiler on medium-high heat and whisk lightly until sugar is dissolved and just beginning to get hot. Place bowl on stand mixer and whisk on high until stiff peaks form. Gently fold whites into the reserved yolk mixture. Avoid completely incorporating both mixtures to prevent the deflation of the egg whites.
In separate bowl, sift together flour and cornstarch and salt. Gently fold dry ingredients into the egg mixture being careful not to overmix. Using a large round piping tip (#807), pipe mixture into 22-26 ladyfingers 3-inches long and about ¾-inch wide onto parchment-lined baking sheet.
Take remaining batter and fold in pistachio paste. Trace two 7-inch circles on parchment paper. Flip over onto baking sheet. Pipe batter in a spiral to fill the circle starting from the inside and working out.
Finley chop Sicilian pistachios and sprinkle over the ladyfingers and circles. Bake at 350F for 11 minutes. Let cool until assembly.
Heat milk in pot over medium heat. Meanwhile, in a large bowl whisk the egg yolks with sugar.
Once the milk comes to a simmer, remove from heat. Secure bowl with yolk mixture by wrapping a tea towel around underside of bowl to keep it from moving. Whisking rapidly, very slowly drizzle hot milk into egg yolks to temper. Do not stop whisking. (Pouring slowly allows the temperature to change gradually to avoid cooking the yolks with too much heat all at once.) Add mixture back to pot over medium heat. Using a rubber spatula, stir continuously until mixture reaches 185F. (Bubbles will disappear from edges and mixture will coat the back of a wooden spoon.) Remove from heat.
In a small bowl of cold water, soak gelatin sheets and let sit to bloom on side.
Add chocolate to a large bowl. Pour hot milk mixture over chocolate. Let sit for one minute. Squeeze gelatin sheets of excess water and add to bowl with milk and chocolate. Whisk until all chocolate is melted and mixture is smooth. Place bowl into an ice bath. Stir occasionally to let cool evenly. Once cooled to room temperature, fold in whipped cream. Reserve at room temperature until ready to assemble.
Soak gelatin sheets in bowl of cold water. In a small pot over medium heat, add puree, corn syrup and sugar and heat until sugar is dissolved. Squeeze out excess water from gelatin sheets and add to pot; stir until dissolved. Let cool to room temperature and reserve.
Bring water and sugar to boil in small pot over medium-high heat. Once sugar is dissolved, remove from heat and let stand until assembly.
8-inch springform pan
Line an 8-inch springform pan by crisscrossing 2 large pieces of plastic wrap. Place cake board on top of plastic wrap in the bottom of the springform.
Place one cake circle in bottom. Trim edges if needed. Brush with simple syrup. Cut ladyfingers to desired height. Line sides of pan with ladyfingers, standing on trimmed end, fitting tightly with no gaps.
Sprinkle 1/2 cup raspberries over cake in bottom of pan. Spoon bavaroise over raspberries to halfway mark. Place second cake circle on top. Brush with simple syrup. Sprinkle 1/2 cup raspberries over cake mixture; spoon remaining bavaroise over. Smooth top and refrigerate until set, about 1 hour.
Remove from fridge, gently pour mirror glaze over top. Sprinkle with remaining raspberries and pistachios; refrigerate until set, at least 1 hour.
Carefully remove from springform pan, finish with ribbon tied around outside of ladyfingers.